“Slow Cooker Corned Beef and Cabbage”

It’s so windy here in Chicago today but sunny. Yea!!!. St. Patrick’s Day is right around the corner. You don’t have to be Irish to have Corned Beef. Wouldn’t be St. Patty’s Day without it…agreed…Agreed! How about Slow Cooker Corned Beef and Cabbage?

Slow Cooker Corned Beef and Cabbage

Grab your 5 to 6 quart slow cooker, lay your corned beef on a bed of onion and leeks, add your seasonings, broth, and water. Cover slow cooker, turn to low and let your beef cook to a tender perfection. Once corned beef is done, cook your cabbage, potatoes and carrots, broth from the cooked corned beef in a Dutch oven and dinner is served.

Slow Cooker Corned Beef and Cabbage

If you’re working and want to make this meal for your family but tell yourself it takes too long. You rush cooking the corned beef and you have a tough mess or your vegetables are over cooked. Look no further than my Slow Cooker Corned Beef and Cabbage. Now that I have perfected this recipe, I want your taste buds to sing, “Don’t worry, be happy.”

Slow Cooker Corned Beef and Cabbage

Grab your 5 to 6 quart slow cooker, lay your corned beef on a bed of onion and leeks, add your seasonings, broth, and water. Cover slow cooker, turn to low and let your beef cook to a tender perfection. Once corned beef is done, cook your cabbage, potatoes and carrots, broth from the cooked corned beef in a Dutch oven and dinner is served. You will be amazed how tender and flavorful your beef will be and how tasty your cabbage is cooked in the braising liquid. I will say no more.

Slow Cooker Corned Beef and Cabbage

Try my Slow Cooker Corned Beef and Cabbage. Your leprechaun’s will thank you. Let me know how you like this way of cooking corned beef and cabbage or share your favorite recipe.

Slow Cooker Corned Beef and Cabbage

Slow Cooker Corned Beef and Cabbage

3 to 5 pounds corned beef with seasoning packet (use your favorite brand)

3 leeks, white and light green parts only, sliced in half and cleaned

2 medium onions, quartered

10 whole cloves

2 t. Vegeta seasoning

2 cups chicken broth

Water

2 slices bacon, cut into pieces

Head Cabbage, remove core, cut as desired

Baby Carrots

Small Yukon Gold or Red potatoes

Salt and pepper to taste

In a 6 quart slow cooker, place leeks and onions in bottom. Rinse brine from corned beef and place fat side up on top of leeks and onions. Sprinkle on seasoning packet, cloves, and Vegeta seasoning. Pour in chicken broth. Then add just enough water to almost cover corned beef. Cover and cook on low for 8 to 9 hours.

Let corned beef rest in liquid for 15 minutes and remove to platter. Cover beef with foil to keep warm and set aside. Reserve cooking liquid and vegetables.

Meanwhile, in a 6 quart Dutch oven, brown bacon, rendering fat. Add 2 cups cooking liquid from slow cooker and start adding cabbage to soften, continuing until all cabbage is used. Add more cooking liquid and vegetables just until cabbage is covered. Add potatoes and carrots as desired. Cover and cook on simmer for about 30 to 40 minutes or until potatoes and carrots are tender. Season with salt and pepper to taste.

Slice corned beef; serve with cabbage, potatoes and carrots.

Enjoy!!!